Carrot Cake Name: Angela Lawson Base: Fort Bragg Recipe: 2 cups Flour 2 cups Sugar 1 1/2 tsp Baking Soda 2 tsp Cinnamon 2 tsp Baking Powder 1 tsp Salt 1 tsp Vanilla extract 4 Eggs 1 1/2 cups Oil 2 cups Carrot [grated] 1 cup Walnuts [chopped] 1 8oz can of pineapples [crushed] Method: Combine all ingredients Pour into greased cake pans Bake for 35-45 minutes at 350 degrees Let cake cool a little before removing from pan to prevent sticking. Cream Cheese Frosting 1 (8-ounce) package Cream Cheese [room temperature] 1 stick of Butter [room temperature] 1 (16-ounce) package Confectioner's Sugar 1 teaspoon Vanilla Cream together all ingredients until smooth and lump-free. Frost your cake.